Recipe – Roast leg of salt marsh lamb

A foolproof roast for any leg of lamb but right now look no further than the fabulous organic meat we’re getting from Rhug Estate in north Wales. Order while you can as this is a proper seasonal delicacy that’s only in stock for a short month or so!

1 leg of salt marsh lamb
4 sprigs fresh rosemary
4 cloves garlic

30g butter
salt and pepper
500ml lamb or chicken stock
4 cloves garlic

Serves 8-10

Take lamb out of the fridge an hour before cooking to allow it to reach room temperature. Remove from packaging. Heat oven to 190’C.

Use a small knife to make approx 15 holes roughly 2 cm deep evenly spread over the joint. First chop and then use a pestle and mortar to pound the garlic into a paste with a teaspoon of salt. Pick and chop the rosemary leaves, then add them to the garlic along with the butter and a good grind of black pepper. Mix together well with your pestle, then massage all over the lamb, rubbing it into the holes you created as much as possible.

Transfer the joint to a roasting tin, add the stock and loosely cover with foil. Roast for 30 minutes, then remove the foil and roast for a further 50 minutes for medium or adjust time to cook to your taste.

Remove from the oven and set somewhere warm to rest for at least 20 minutes. Serve with the juices from the tin poured over the meat, or even better with our red wine jus and herb mash.

Click here to order salt marsh lamb and enjoy our recipe!

Leave a Comment

To prove that you're not a bot, enter this code
Anti-Spam Image